These smoked cheese cubes are ridiculously simple to prepare, even if you've never smoked anything in your life. They're great for a snack, parties, or a touch of gourmet flavor to spice up your cheese platter. This recipe is SO simple to modify—I'm actually going to tell you ways to make it your own!
The key to excellent smoked cheese is using high-quality cheese and smoking it low and slow. This prevents the cheese from melting or becoming rubbery, but enables it to pick up an excellent smoky flavor without giving up its silky texture. This is not a high-end restaurant dish, this is a fun and simple weeknight project.
Required Equipments
- Smoker
- Cutting board
- Sharp knife
- Small bowl
- Whisk
- Baking sheet
- Parchment paper
Smoked Cheese Cubes: Frequently Asked Questions
Smoked Cheese Cubes
Elevate your cheese game with these incredibly flavorful and easy-to-make smoked cheese cubes. Perfect for parties, snacking, or adding a gourmet touch to your charcuterie board!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 1 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your smoker to 225°F (107°C). This is crucial for slow-smoking the cheese without melting it into a greasy mess. Trust me, I've been there!
- Prepare your cheese: Cut your chosen cheese into 1-inch cubes. Aim for uniform size for even smoking. I prefer cheddar, but experiment! I've even had luck with some gouda.
- Prepare the smoker: Add your chosen wood chips to the smoker box. Don't overload it, a little goes a long way. I usually use about a cup of applewood for this recipe.
- Place the cheese: Arrange the cheese cubes on a baking sheet lined with parchment paper. Make sure they are in a single layer. Don't overcrowd the sheet, or else some cubes will never get the smoky kiss they deserve.
- Smoke the cheese: Place the baking sheet into the smoker and close the lid. Smoke the cheese for at least 1-2 hours, or until you achieve the desired level of smoky flavor and a gorgeous golden-brown color. Keep a close eye, some cheeses smoke quicker than others!
- Check and adjust: After an hour, carefully open the smoker and check on your cheese. If they seem to be browning too quickly, reduce the smoker temperature a bit or move the cheese slightly closer to the edges.
- Cool and serve: Once the cheese has reached your desired color and smoky level, remove it from the smoker and let it cool completely on a wire rack. This allows for the cheese to firm up nicely and reduces moisture. Once they are at room temperature, they are ready to munch on!
- Store and enjoy: Once cool, store the smoked cheese cubes in an airtight container in the refrigerator. They'll keep for about a week. If you have friends, prepare to share, or expect a cheese-fueled drama!
📝 Notes
- For best results, use a smoker with a temperature gauge.
- Don't overcrowd the baking sheet, as this will impede the smoking process.
- Adjust smoking time based on desired flavor intensity and cheese type. Some cheeses take longer than others
🍎 Nutrition
Calories: 400kcal
Protein: 25g
Fat: 35g
Carbohydrates: 2g
Fiber: 0g
Calcium: 700mg
